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Salad Greens Soup


2 tablespoons butter
2 large leeks, sliced
4 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 pound new potatoes, sliced into thin batons or cubed
1 head frisee, chopped
1 head escarole, chopped
2 cups spinach, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
3 cups vegetable broth
Salt & pepper to taste
2 tablespoons cream (optional)


  1. Cut the butter into small pieces and add to the pot. Melt the butter until shimmery in a large pot on medium heat. Stir the pan constantly, until the butter becomes a light tan color.
  2. Immediately add the leek and garlic and turn the heat to medium-high heat. Cook until just soft, stirring to coat often, about 3 minutes.
  3. Stir in the ground coriander, salt and pepper, cook 1 minute. Stir in the potatoes and greens. Cook for a couple of minutes, stirring often, until lettuce begins to wilt.
  4. Add the vegetable broth, turn up heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook until potatoes are done, about 8-10 minutes.
  5. Turn off burner and, using an immersion blender, puree soup. If desired add cream and blend again.